Americans are cooking differently these days: Hearty, tasty, healthy, simple home cooking is back. Here is a cookbook that features fabulous recipes that are tempting, imaginative, and easy to prepare.
Combining the best ethnic touches with wholesome American food, SUNDAY SUPPERS offers recipes for such delectable dishes as Spicy Seafood and Sorrel Gumbo, Southern Fried Chicken Salad, Renaissance Philly Cheese Steak, and Upper-Crust Chicken Potpie. All are perfect to Sunday, the day to relax with family and friends at the table or any other day when tasty meals are welcome.
The recipes are clear and uncomplicated; the authors' tone is professional, helpful, and reassuring. Best of all, the food is simply delicious.
SUNDAY SUPPERS is designed to be used & enjoyed again and again; it belongs in the kitchen right next to the salt, pepper, & other staples.
Combining the best ethnic touches with wholesome American food, SUNDAY SUPPERS offers recipes for such delectable dishes as Spicy Seafood and Sorrel Gumbo, Southern Fried Chicken Salad, Renaissance Philly Cheese Steak, and Upper-Crust Chicken Potpie. All are perfect to Sunday, the day to relax with family and friends at the table or any other day when tasty meals are welcome.
The recipes are clear and uncomplicated; the authors' tone is professional, helpful, and reassuring. Best of all, the food is simply delicious.
SUNDAY SUPPERS is designed to be used & enjoyed again and again; it belongs in the kitchen right next to the salt, pepper, & other staples.
This a large hardback by Brooke Dojny and Melanie Barnard. It was published by Prentice Hall in 1989.
This is an interesting variation on Picadillo from the book. Is sounds to good I am planning on trying it.
Pear Picadillo
2 pounds lean round chuck
1 large onion, chopped
2 cloves garlic, minced
1 large ripe but firm pear, peeled, cored and coarsely chopped
1 16-ounce can plum tomatoes, drained, with liquid reserved and tomatoes coarsely chopped
1 4-ounce can mild green chilies, chopped
1 fresh or canned jalapeno pepper, seeds and ribs, removed, finely minced
2 tablespoon cider vinegar
1 tablespoon chili powder
1-1/2 teaspoon salt
1-1/2 teaspoons ground cumin
1 teaspoon brown sugar
1 teaspoon oregano
3/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/3 cup chopped mixed dried fruit, or golden raisins or currants, or chopped dried pears, apples, or apricots
1/3 cup toasted chopped or slivered almonds
Cooked rice or warmed, buttered flour tortillas or cornbread
Brown the ground beef in a heavy skillet or saucepan. When the meat begins to lose its red color, add the onion and continue to cook over medium heat, stirring frequently, until the onion is softened, about 3 to 5 minutes. Add the garlic and saute about 2 minutes. Spoon or pour off any excess fat.
2. Stir in the remaining ingredients except the almonds. Simmer over low heat, partially covered, and stirring often, for about 30 minutes. If the mixture seems to be getting dry, add some of the reserved tomato liquid.
3. Just before serving, stir in the almonds. Spoon over rice tortilla's or cornbread.
Note May be prepared except for adding almonds up to 2 days ahead or frozen up to 1 month.
